{"id":87440,"date":"2026-08-02T00:01:28","date_gmt":"2026-08-02T06:01:28","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=87440"},"modified":"2026-07-31T22:34:48","modified_gmt":"2026-08-01T04:34:48","slug":"maisen-katsu-mesa-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=87440","title":{"rendered":"Maisen Katsu – Mesa, Arizona"},"content":{"rendered":"
\n
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My Friend Bruce “Sr Plata” Stands In Front of Maisen Katsu in Mesa, Arizona<\/figcaption><\/figure>\n

Humanity has long had an fondness for breaded meats.\u00a0 As far back as the 12th Century, breaded meat cuts appear in Milanese archives.\u00a0 Recipes bespeak of medieval innovations in coating meat to “seal in juices or mimic gilded dishes<\/em>.”\u00a0 By the 19th Century, Austrian and Italian kitchens–utilizing flour, eggs, and white breadcrumbs before frying in butter or lard-began propagating techniques and ingredients.\u00a0 Among the foundational breaded dishes were Austrian Wiener Schnitzel. Today, whether it\u2019s German schnitzel, Mexican milanesa, or Italian parmigiana, many of the world\u2019s culinary traditions incorporate a dish made of thinly cut meat that is breaded and then fried to yield a contrast between a crunchy crust on the outside and tender meat on the inside.\u00a0 Home cooking across the fruited helped give rise to regional variations in breaded meats with such standards as Texas chicken-fried steak and the Midwestern breaded pork tenderloin sandwich.<\/p>\n

In the 19th Century, Western influences were increasingly adopted even in the Land of the Rising Sun. Among the innovations were katsu, a Japanese dish of meat or seafood that is breaded in flaked panko crumbs and deep-fried. Instead of fine, dense western breadcrumbs, katsu involves meats breaded in light, airy Japanese panko breadcrumbs which provide an extra crunch. Katsu is traditionally plated with steamed rice, shredded cabbage (or coleslaw) and a thick, savory brown tonkatsu sauce.\u00a0 One dish making particular inroads, especially in Britain, is katsu curry\u2014curry rice with a breaded meat cutlet on top.\u00a0 Sadly, curry wasn’t in vogue when we lived in England for three years.<\/p>\n

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Curry Katsu Plate<\/figcaption><\/figure>\n

Author Larry McMurty said it best, \u201cOnly a rank degenerate would drive 1,500 miles across Texas without eating a chicken fried steak<\/em>.\u201d \u00a0 For Texans, chicken fried steak is a religion, one they preach with great enthusiasm.\u00a0 You might think my friend Bruce \u201cSr. Plata\u201d Silver is as Texan as they come, but he\u2019s a proud born-and-bred Californian.\u00a0 He loves chicken fried steak more than anyone I\u2019ve ever met.\u00a0 For several years, he and I journeyed across the Duke City metropolitan area in search of the best chicken fried steak we could find.\u00a0 To his dismay, when he moved to Scottsdale, he didn’t find as many restaurants proffering chicken fried steak as he had in New Mexico.\u00a0 He did, however, uncover many more restaurants offering katsu.<\/p>\n

In the food court at H Mart in the Mesa Asian District, Maisen Katsu celebrates katsu by serving hearty platters of crisp, breaded meat, as well as appetizers, sides, and noodles.\u00a0 Maisen Katsu is not much larger than a concession stand at a high school gymnasium.\u00a0 The front of the store displays tantalizing photographs and short descriptions of menu items.\u00a0 \u00a0You can’t peer into the kitchen to see your dish being prepared.\u00a0 The fact that it may take ten to fifteen minutes for your number to be called certainly attests that this is no fast food katsu.\u00a0 It’s prepared to order and it’s prepared exceptionally well.\u00a0 Both Sr. Plata and I agreed Maisen’s katsu may be the best we’ve ever had.<\/p>\n

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Chicken Katsu Plate<\/figcaption><\/figure>\n

Although most of the food court’s culinary lineup is decidedly Korean, Maisen Katsu is the operation that most straddles the line between Korean and Japanese foods, serving katsu with sides such as rice, coleslaw, miso soup, and a little bit of banchan in the form of cold, pickled radish. Most appetizers are familiar favorites from Japanese-American menus: meat-filled gyoza, small vegetable egg rolls, agedashi tofu, seaweed salad, and edamame.\u00a0 \u00a0Even the post-war Korean celebration of cheese appears in the form of fried mozzarella balls.\u00a0 Yes, Asian turophiles are growing in number (and probably waistline).\u00a0 Perhaps the most intriguing menu option is the cheese katsu. In this case, the breaded meat is topped with a layer of shredded mozzarella.\u00a0 Sounds good to me.<\/p>\n

Being an avowed curry enthusiast, the dish which made most sense for me was the katsu curry<\/strong><\/em> available with pork or chicken. Katsu curry features a crispy, breaded meat cutlet served over steamed rice with a thick, savory curry sauce. Japanese curry is distinct from other Asian curries due to its thick, stew-like roux base, mild and sweet flavor profile, and lack of coconut milk. Unlike Indian curries built on loose spice blends or Southeast Asian curries using wet pastes and coconut milk, Japanese curry uses a flour-and-butter-based solid roux block. It resembles a glossy, thick brown gravy or Western meat stew rather than a liquid broth or sauce.\u00a0 Under its sheath of panko breading, the chicken cutlet is moist and thoroughly delicious, maybe the best I’ve ever had.<\/p>\n

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Miso Soup<\/figcaption><\/figure>\n

Sr. Plata’s choice was chicken katsu, a Japanese dish of fried chicken made with panko bread crumbs. It’s related to tonkatsu (fried pork cutlets) which my Sephardic friend does not partake in.\u00a0 Chicken katsu dish spread internationally and has become a common dish served at Japanese and East Asian restaurants.\u00a0 It’s so much better than most American fried chicken. While American fried chicken often uses bone-in, skin-on pieces such as thighs, wings, legs and breasts, chicken katsu uses boneless, skinless chicken breast pounded flat. Chicken katsu is generally less greasy and slightly healthier than traditional American fried chicken because it uses lean chicken breast, a lighter breading, and panko crumbs that absorb less oil.\u00a0 Sr. Plata enjoyed every morsel.<\/p>\n

Accompanying my curry katsu was a small bowl of miso soup<\/strong><\/em>, the best I’ve had in quite a while.\u00a0 \u00a0Even without small cubes of soft or silken tofu, the soup was hearty and delicious.\u00a0 Scallions and seaweed were visible.\u00a0 Maisen Katsu’s menu may be limited because it operates within the confines of a food court, but flavors are spot-on.\u00a0 Neighboring pods on the food court provide dessert for diners with a sweet tooth.\u00a0 Pastries at Paris Baguette at the front of the food court or cool dishes at Snow Time should sate that sweet tooth.<\/p>\n

Maisen Katsu<\/strong>
\n1919 West Main Street
\nMesa, Arizona<\/strong>
\n(480) 207-4566
\n<\/span>Website<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 30 July 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Miso Soup, Curry Katsu, Chicken Katsu
\nREVIEW #1539<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Humanity has long had an fondness for breaded meats.\u00a0 As far back as the 12th Century, breaded meat cuts appear in Milanese archives.\u00a0 Recipes bespeak of medieval innovations in coating meat to “seal in juices or mimic gilded dishes.”\u00a0 By the 19th Century, Austrian and Italian kitchens–utilizing flour, eggs, and white breadcrumbs before frying in butter or lard-began propagating techniques and ingredients.\u00a0 Among the foundational breaded dishes were Austrian Wiener Schnitzel. Today, whether it\u2019s German schnitzel, Mexican milanesa, or Italian parmigiana, many of the world\u2019s culinary traditions incorporate a dish made of thinly cut meat that is breaded and then fried to yield a contrast between a crunchy crust on the outside and tender meat on the inside.\u00a0 Home cooking across the fruited helped give rise to regional variations in breaded meats with such standards as Texas chicken-fried steak and the Midwestern breaded pork tenderloin sandwich. In the 19th Century, Western influences were increasingly adopted even in the Land of the Rising Sun. Among the innovations were katsu, a Japanese dish of meat or seafood that is breaded in flaked panko crumbs and deep-fried. Instead of fine, dense western breadcrumbs, katsu involves meats breaded in light, airy Japanese panko breadcrumbs…<\/p>\n","protected":false},"author":1,"featured_media":87442,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[28,277,36,380,81,5647,553],"tags":[1908,5905,5904,5903,967,979,5906,4420],"class_list":["post-87440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-asian","category-fusion","category-japanese","category-korean","category-rating-n-r","category-across-america","tag-coleslaw","tag-curry-katsu","tag-h-mart","tag-katsu","tag-miso-soup","tag-pickled-vegetables","tag-pork-katsu","tag-rice"],"yoast_head":"\nMaisen Katsu - Mesa, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=87440\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maisen Katsu - Mesa, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Humanity has long had an fondness for breaded meats.\u00a0 As far back as the 12th Century, breaded meat cuts appear in Milanese archives.\u00a0 Recipes bespeak of medieval innovations in coating meat to “seal in juices or mimic gilded dishes.”\u00a0 By the 19th Century, Austrian and Italian kitchens–utilizing flour, eggs, and white breadcrumbs before frying in butter or lard-began propagating techniques and ingredients.\u00a0 Among the foundational breaded dishes were Austrian Wiener Schnitzel. 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